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mary 11/16/07 |
I am having a party for 130 people and planning on serving dinner, menu is baked ziti, chef salad, roast beef sndwiches and chicken, corn flake potatoes. Culd you please tell me the amounts of each I will need. thanks |
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ellen 11/16/07 |
Hi, Mary, Since I posted my quantity tables in 2004, I encourage people to make their own first estimate and post it- I can review and check it for you. For 130 people, you would use 1 1/3 times the amount for 100. For the ziti, check out the mostaciolli and sausage for 129 recipe on the sphagetti/ lotsa pasta page- without the sausage, the quantities will be about right. The salad is directly listed as ceasar salad in the first section of the plan for 100 page, and potatoes are discuseed just below. When serving both beef and chicken in party buffet service, most caterers estimate 4-5 ounces ready to eat beef PLUS 3 ounces ready to eat chicken per person. That is 2 pounds boneless raw beef per 5 people PLUS 1 pound boneless, skinless raw chicken for each 4 people. |
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kristi 11/27/07 |
Ellen, I can't believe I found this page!!! I've been put in charge of our adult Christmas party which is going to have a Hawaiian theme this year. Total approx. people: 125 - 130. The menu... Huli Huli Chicken (basically chicken grilled with soy sauce & sugar based marinade); Beef teriyaki sticks, steamed white rice, chicken egg rolls, steamed vegetables. I think I need 1 chicken per person (whole, boneless breast) and 2 or 3 teriyaki sticks... the egg rolls are small appetizer size so do you think maybe 3 per person? I don't know about the vegetables nor the rice though? Any suggestions on that? I'm serving a fruit punch but I would like to jazz it up a bit. It's for a church function to alcohol is out completely. Any ideas for that as well? Any help you can offer would be great. If you think I need more variety of food that would be helpful too. Kind regards |
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ellen 11/27/07 |
1 skinless boneless breast per person, or 1 pound for 3 people. Beef is OK- that is 4 ounces raw lean beef per person. 3 egg rolls, definitely. Rice, I cook 6-8 pounds per 100 people, since this is grownups you would be good with about 7 per 100. Consider having grilled veggies and a fruity something- this menu calls out for some pineapple- kiwi, melon, etc. I just posted a recipe for spicy melon on the fruit tray page that would be great with this menu. For the punch, skip the red stuff entirely and go with a blend of the newer guava-mango-passion fruit juices, tanged with lime juice and bubbled with gingerale. Consider one of the fruity iced teas for those who need a sugar free drink (there are lots of us...) |
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kristi 12/06/07 |
Ellen, Thanks for all your help on my party... see the post above. I have a few more questions. We had to change the beef teriyaki skewers to Kalua Pig (aka pork butt roast) due to some grilling issues. Anyway, you mentioned elsewhere in your blogg that you need to have 1 pound of raw meat (beef, pork) per person. I have confirmed 80 people coming to the party so I picked up almost 90 pounds of pork butt. The recipe I'm using calls for you to cook the pork for 45 per pound (that recipe was for a 4-5 pound roast)... do I need to cut the roasts I have into 4-5 pound size? Most of the roasts I have are around 13 lb. to the larget 19 pounds. What do you suggest? Also in lieu of ti leaves it said you could substitue using whole bananas... what do you think? Thanks for your help. |
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ellen 12/06/07 |
Kristi, that 1 pound per person is, for example, whole turkey- with your boneless pork roast, you will only need about 55 pounds. You will need to roast in shifts or multiple roasters, so match up by size- try not to get the 13 and 19 together. 45 per pound at 300-325 is OK- but larger roasts need less per pound, so DO get a meat thermometer. Let stand 30 minutes before slicing. The ti leaves substitute is whole banana LEAVES not bananas. Check the freezer case of larger Asian supermarkets for bundles of frozen banana leaves. |
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ellen 12/06/07 |
You might be interested in this article: www.starbulletin.com/2004/04/28/features/story2.html |
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cathy 04/01/08 |
wedding I need to amke Hawiian Chicken for my sons wedding for 50 people. How do I increase the recipe without losing correct measuement? Most recipes are for 6 people. |
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ellen 04/01/08 |
Hi. Are you doing the stacks or hay stacks as they are sometimes called, or the sauteed chicken dish with pineapple served over rice? The biggest issue is the soy sauce and/or salt. Double the rcipe, you add an additional 1/2 the salts, but for each additional recipe added, only 1/4 the salts to start. For exapmle, if it was 16 times the recipe, it would be 1 plus 1/2 plus 14 times 1/4= 1 + 1/2 + 3 1/2= 5 times the original salt to start. The other issue is garlic and strong herbs, you want to start with only about 1/2 the doubled amount on these. Remember if you are freezing garlic and onions, the flavor changes. Try it first on a family size batch. |